Gluten free chocolate brownies

Updated 16th August 2022

I was a little late to the gluten free chocolate brownie party. But after tasting a great homemade one whilst working at Off The Wheaten Track, I knew I needed to hunt down a good recipe that I could share with you on the blog.

Orlando Murrin’s ‘best ever chocolate brownies’ on the BBC good food website was the recipe I decided to go with, as it had great reviews, and the only thing I needed to switch was the flour. BBC good food and also BBC food website have so many great recipes. And, whilst both sites have a dedicated gluten free section, many of their standard recipes (like these chocolate brownies) can also be easily adapted to suit most dietary needs.

 

Ingredients (16 squares approx)

185g (6½oz) unsalted butter
185g (6½oz) best *dark chocolate, broken  
85g (3oz) gluten free plain flour, sifted
40g (1½oz) *good quality cocoa powder, sifted
50g (2oz) *milk chocolate, chunks or roughly chopped
50g (2oz) *white chocolate, chunks or roughly chopped
3 large eggs
275g (10oz) golden caster sugar

Method

Preheat the oven to 180C/350F/Gas 4/160C Fan.

Grease and line a 20cm square shallow baking tin.

Place the butter and dark chocolate into a heatproof bowl and set over a pan of simmering water and allow to gently melt. Once the butter and chocolate has melted stir until nice and smooth. Carefully remove the bowl from the pan and set it to one side.

In a large bowl, beat together the eggs and sugar until the mixture turns thick and pale and doubles in volume.

Add the melted butter and chocolate, sifted gf flour and cocoa powder to the egg mixture. With a large metal spoon gently stir the mixture in a figure of eight motion until everything has just been incorporated. Tip in the white and milk chocolate chunks (you won’t spot them in the picture, as I didn’t add them on this occasion) and give the mixture another brief stir. Resist the temptation to over mix.

The brownie cracks a little around the edges and has a slight wobble in the centre once fully baked.

Remove the brownie from the oven. Leave to cool completely before cutting into squares.

Recipe notes and suggestions:

I think these brownies are at their absolute best the day after they’re baked. But I know lots of people think they are at their ultimate yumminess the day they’re baked. If you’re able to resist polishing these brownies off sharpish, they will keep really well in an airtight container for 3-4 days. 

Brownies are super just as they come, but also work really well when gently warmed and served with a good *vanilla ice-cream.

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Thanks for visiting my site. Feel free to hang around and check out more great gluten free recipes here.

For now,
Liz x 

 

*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.